Semolina Souvenir Pasta Recipe

Passport to Flavor

Photography by Rich Smith

SEMOLINA SOUVENIR PASTA

Traveling has a way of reshaping how we see the world. It opens doors to new cultures, introduces unforgettable experiences, and invites us to savor flavors from around the globe. From lingering over hand-rolled pasta in an authentic Italian trattoria to sampling vibrant street food in the bustling markets of Mexico, these culinary encounters can leave a lasting impression that often finds its way back home. Here, locals share recipes inspired by their travels abroad that now live on in their own kitchens. Buon appetito!

Daniel Lucas

“There’s a specific kind of magic that happens somewhere between a Sicilian afternoon and a second glass of Chianti – and I found it on a farm in Southern Italy in 2023. I was there with my son, surrounded by olive trees and rows of vines that produced everything on our table. There, I learned that real pasta isn’t just food – it’s an endurance sport.

While the exact metric proportions from that day might be a bit hazy (blame the Chianti), the soul of the dish stayed with me across the Atlantic. This recipe is the ‘rugged-but-refined’ version of that experience – simple, reliable, and honest. I added a Scenic City spin on the classic aglio e olio, and it’s the only finish this pasta ever really needs.”

– Daniel Lucas

Semolina Souvenir Pasta

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Course dinner

Cuisine Italian

Servings 6 Servings

Ingredients

For the pasta:

1½ cups semolina pasta flour
½ tsp. salt
2 eggs beaten
2 Tbsp. water
2 Tbsp. olive oil

For the Scenic City olio:

1 head of garlic all cloves thinly sliced
4 Tbsp. olive oil
1 large pinch red pepper flakes

Instructions

On a clean work surface, combine semolina and salt. Make a sturdy well in the center and pour in the eggs, water, and oil.
Use your hands to work the flour into the liquid until a stiff dough forms. (A stand mixer works for a shortcut, but doing it by hand adds that artisan touch.) Knead the dough for about 10 minutes, until smooth and elastic; there should be no dry or cracked edges.
Wrap the dough in a towel or place it in a plastic bag, and let it rest for 20-30 minutes.
On a lightly floured surface, roll the dough to your desired thickness and cut into ribbons or shapes. (Using a manual hand roller provides a satisfying, heavy-duty feel to this step.)
Bring a large pot of salted water to a rolling boil.
Add the pasta and cook until tender, usually 3-5 minutes.
To make the Scenic City olio, add garlic and olive oil to a pan over very low heat. Add red pepper flakes once the oil begins to warm.
When the garlic reaches a light golden brown color, pull the pan off the heat.
Ladle generous portions over your finished pasta, and enjoy!

Keyword pasta, semolina, Sicilian traditions